This method of turning the humble cauliflower into cons cos/rice is nothing new but its so delicious and can be enjoyed hot or cold.  Im cutting back on the carbs through winter so this has become a useful technique to have up my sleeve.

Serves 4-6

Ingredients

1 (500g) cauliflower, leaves removed
handful parsley, roughly chopped
2 Tbsp extra virgin olive oil
1 lemon
sea salt flakes and cracked pepper

Method

Preheat the oven to 200degC.

Roughly cut the cauliflower into large pieces, using a food processor with the blade. Add a little cauliflower at a time, as you don’t want to overcrowd the bowl. Blitz the cauliflower until it resembles couscous, tip into a bowl and continue until all the cauliflower is used.

Squeeze over half the lemon and drizzle over the oil.

Season with salt and pepper and toss to coat.

Line a baking sheet with greaseproof paper.  Spread over the cauliflower and roast in the oven until golden and crunchy (about 10-15 minutes).

Remove, taste-adjust if necessary.  Sprinkle over the parsley and serve.